Friday, 31 August 2007

Shredded Beef

My daughter called and asked for this recipe. It is a family creation, with no specific measures.

Beef roast and/or pork roast approx 2-3 pounds
We use pork tenderloin or beef round rather than fattier cuts. If you don't like hot peppers, use more tomato or sweet chili sauce.

Put in crockpot with

1- 28 oz tin diced tomatoes
1 cup canned salsa or chili sauce
pickled or canned hot peppers if desired

Cook in crockpot until meat shreds. Add more liquid or salsa during cooking to keep meat moist.
If you slice or dice the meat before cooking, it will finish faster. I usually cook this overnight for 8-10 hours.

Serve on buns, in tacos or over rice or noodles.

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